Foundation for Advancement in Cancer Therapy
Non-Toxic Biological Approaches to the Theories,
Treatments and Prevention of Cancer

Our 53rd Year

Organic Meat and Veggie Salad

  • About 8 oz. freshly-cooked or leftover organic grass-fed steak, sliced very thin (lamb, chicken or other leftover meats from pastured animals can be substituted)
  • 6 cups mixed salad greens, torn in small pieces
  • 1 cup fresh herb leaves (mint, cilantro, basil or a combination)
  • 1/4 cup minced red onion
  • 1 medium cucumber, peeled and diced
  • 1 small fresh hot red chili, minced
  • juice of 2 limes
  • 1 tablespoon expeller-pressed sesame oil or extra virgin olive oil
  1. In a bowl, toss greens with herbs, onion, cucumber and chili.
  2. Mix lime juice and sesame or olive oil in a small dish for the dressing. Toss half of this with the greens. Transfer greens to a serving platter.
  3. Place the beef slices over the greens. Drizzle with remaining dressing and serve.

Makes 4 servings